A quick gluten-free, Paleo side dish, Garlic Chive Cauliflower Mashed Potatoes comes together in less than 30 minutes and goes equally well with beef, pork, chicken, seafood, and plant-based entrees.
So you’re going low carb or Paleo and you’re missing mashed potatoes? I don’t blame you one bit. While I can’t promise that these will taste exactly like mashed spuds, you’ll still get that familiar mouthfeel of potatoes in a Paleo-friendly side dish.
I’ll admit it – I love potatoes. There’s just something about them, and maybe it’s my Gaelic heritage. EJ, my French Canadian other half, doesn’t love them nearly as passionately as I do.
The problem, though, is that they’re really not good for you. And if you’re trying to eliminate or reduce carbs, they’re downright bad. Enter cauliflower … and cauliflower mashed potatoes.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you purchase through my links, I may earn a small commission.
Whoever discovered all the things you can do with cauliflower was a genius, because I laughed the first time I heard about mashed cauliflower. How do you mash cauliflower?!
Truthfully, it’s not really mashed but pureed.
To make this, you’ll need a steamer basket and a pot big enough to hold it. You’ll also need a blender or food processor, because your potato masher just isn’t going to cut it here. (I know – I tried!)
Bring water to a gentle boil in the pot.
Cut up the florets of a medium cauliflower and place them in your steamer basket. Peel 2 or 3 garlic cloves and place them in the basket, too.
I spent several years working at a university kitchen, and I cut up so many cauliflower heads for appetizer trays. It was always fun to arrange the white cauliflower, green broccoli, and yellow carrot sticks! We never added garlic cloves, though – wouldn’t that have made for interesting faculty meetings.
Place your basket of cauliflower and garlic into the pot, cover, and steam until fork-tender. It will take about fifteen minutes.
Transfer the tender vegetables to a food processor or blender and add olive oil, non-dairy milk, garlic powder, and onion powder.
We use Veggiemo, since it’s dairy free, plant-based, and doesn’t contain any of our allergens. You might want to use almond milk. Those who can have it say that it has a much nicer taste.
Season the mixture with salt and pepper, and then process until smooth and creamy. Taste, and adjust seasonings, if needed.
Transfer to a serving bowl and top with fresh chives before serving.
You might like:
A quick gluten-free, Paleo side dish that comes together in less than 30 minutes.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 medium cauliflower head, florets only
- 2-3 whole garlic cloves, peeled
- 2 tablespoons oil
- 2 T. unsweetened non-dairy milk, almond or your preference
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 3 tablespoons fresh chives, chopped
- Place the cauliflower florets and the garlic cloves into a steamer basket set over a pot of gently boiling water. Cover and steam until the cauliflower is fork-tender, around 15 minutes.
- Transfer the cauliflower and garlic to a food processor or blender and add the olive oil, non-dairy milk, garlic powder, and onion powder.
- Season with salt and black pepper, to taste, and process until smooth and creamy. Taste and adjust the seasonings, as desired.
- Transfer to a serving bowl and top with fresh chives before serving. Enjoy!